Studies on functional and antioxidant property of dietary fibre extracted from defatted sesame husk, rice bran and flaxseed

• Published in: Bioactive carbohydrates and dietary fibre 2015-04, Vol.5 (2), p.129-136
• Main Authors: Nandi, Isita, Ghosh, Mahua
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Flaxseed; Insoluble dietary fibre; Rice bran; Sesame husk; Soluble dietary fibre
• ISSN: 2212-6198; 2212-6198
• DOI: 10.1016/j.bcdf.2015.03.001

The study describes the preparation of functional food ingredient from by-product of vegetable oil industry. Accumulating evidence favours the view that increased intake of dietary fibre in an otherwise low fibre diet can have beneficial effects in both human and experimental animals. These benefits include prevention or alleviation of maladies such as cardiovascular disease, diabetes, diverticulosis and colon cancer. Studies have repeatedly shown that defatted oil bearing materials (such as, sesame husk, rice bran and flaxseed) give interesting health benefits. Compositional analysis reveals that sesame husk, rice bran and flaxseed consists of almost 68%, 27% and 39% dietary fibre respectively and has been reported to have positive health effects, such as in the form of a laxative and cholesterol-lowering agent. This suggests that sesame husk, rice bran and flaxseed are good fibre sources that can be added to various food products. This study examined the effectiveness of a dietary fibre preparation, derived from these sources, as a functional ingredient with potential of antioxidant activity. The observations established that dietary fibre from defatted flaxseed and rice bran had higher water binding, oil binding and emulsifying capacity compared to sesame husk dietary fibre. However, rice bran and sesame husk fibre were found to be less viscous than flaxseed fibre. Whereas in case of antioxidant activity rice bran fibre showed higher activity than flaxseed and sesame husk. The study confirms that the dietary fibre preparation from defatted sesame husk, rice bran and flaxseed have great potential in food applications, especially in development of functional foods. [Display omitted] •Extraction of total dietary fiber (TDF), soluble and insoluble dietary fiber from defatted sesame husk, rice bran and flaxseed by enzymatic-gravimetric techniques.•Purification of TDF and fractionation of soluble and insoluble dietary fiber from TDF.•In vitro studies to evaluate its efficiency as antioxidants.